High-Pressure Processing on Protein Functionality in Plant-Based Foods

High-pressure processing (HPP) is a non-thermal preservation technique that uses high hydrostatic pressure (typically 100–600 MPa) to inactivate pathogens while preserving food quality. In plant-based food systems, HPP is gaining attention for its ability to improve safety, shelf life, and textural quality without compromising nutritional attributes. Unlike thermal methods, HPP does not denature sensitive vitamins or bioactives, making it highly suitable for clean-label products. Its influence on protein functionality in plant-derived foods is particularly notable, affecting solubility, emulsification, gelling, and digestibility. As plant-based proteins are often less functional than animal-derived counterparts, enhancing their properties via HPP provides an innovative approach to meeting consumer demand for meat and dairy alternatives. This paragraph introduces HPP’s relevance in the growing plant-based food industry and sets the stage for a deeper look at its specific impact on protein functionality.

 

High-pressure processing significantly alters the structural conformation of plant proteins. When subjected to pressure, proteins unfold and expose hydrophobic and sulfhydryl groups, leading to structural rearrangements. These changes can enhance protein interactions and aggregation, resulting in improved functional properties such as gelation or emulsification. For example, in soy and pea proteins, HPP induces partial denaturation, which enhances water-holding capacity and texture. The extent of these structural modifications depends on the pressure level, duration, and temperature applied during processing. However, overprocessing can lead to irreversible denaturation and loss of desirable functionality. Understanding the structural behavior of proteins under pressure is crucial for optimizing processing conditions in plant-based food formulation. This paragraph highlights the biochemical basis for changes in protein functionality brought about by HPP, emphasizing its dual potential for enhancement or degradation.

Solubility and emulsifying capacity are critical for plant proteins used in beverages, meat analogs, and dairy alternatives. HPP improves solubility by disrupting non-covalent interactions, allowing protein molecules to disperse more readily in water. This is especially beneficial for low-solubility proteins like those from legumes and grains. Increased solubility facilitates better emulsification, as proteins can more efficiently adsorb at oil–water interfaces and stabilize emulsions. In soy and rice protein isolates, studies show that HPP at 300–500 MPa improves emulsifying activity index (EAI) and emulsion stability. These functional improvements allow plant proteins to better mimic animal-derived emulsifiers in products like dressings, milk alternatives, and spreads. By tailoring pressure levels, food developers can achieve desired functional profiles without chemical additives. This paragraph explores how HPP enhances key functional attributes that expand the application range of plant-based proteins in formulated products.

The ability of plant proteins to form gels is essential for developing meat analogs and other structured foods. HPP can enhance gelation by promoting protein–protein interactions through pressure-induced unfolding. In systems like soy or faba bean protein, application of moderate pressure (300–400 MPa) leads to gel formation with desirable texture and elasticity. These gels resemble the fibrous structure of muscle proteins, offering improved mouthfeel in meat substitutes. In combination with other techniques such as enzymatic cross-linking or thermal treatment, HPP can further strengthen gel matrices. Moreover, HPP-treated proteins often exhibit improved water-holding and binding properties, contributing to juicier, more cohesive products. However, not all plant proteins respond similarly, and formulation must consider protein source, isoelectric point, and pH. This paragraph emphasizes HPP's potential in texturizing plant-based proteins, a key requirement for replicating the sensory attributes of conventional meat.

HPP can positively influence the digestibility and nutritional profile of plant proteins. Pressure-induced unfolding makes proteins more accessible to digestive enzymes, enhancing proteolytic breakdown and amino acid release. This is particularly important for legume proteins that are often encased in anti-nutritional matrices or resistant structures. For instance, HPP-treated lentil and chickpea proteins show increased in vitro digestibility compared to untreated counterparts. Additionally, HPP reduces anti-nutritional factors like trypsin inhibitors and lectins, which otherwise hinder protein absorption. However, excessive pressure may lead to Maillard reactions or the formation of protein aggregates resistant to enzymatic hydrolysis. Optimizing pressure and holding time is crucial to balancing functional improvements with nutritional integrity. This paragraph discusses how HPP contributes to the bioavailability of nutrients, an essential factor for promoting the health benefits of plant-based diets.

With increasing consumer demand for clean-label, minimally processed, and sustainable foods, HPP offers a valuable tool for developing high-quality plant-based products without synthetic additives. The functional improvements in solubility, emulsification, and texturization allow manufacturers to reduce reliance on stabilizers, thickeners, or artificial binders. HPP also aligns with sustainability goals by enhancing the use of underutilized plant proteins, reducing waste, and supporting energy-efficient processing compared to traditional thermal methods. Additionally, the non-thermal nature of HPP preserves bioactives, flavors, and colors, important for sensory acceptance and nutritional appeal. As plant-based proteins are more sustainable than animal sources in terms of land, water, and greenhouse gas impact, enhancing their functionality through HPP further supports the shift toward sustainable diets. This paragraph connects technological innovation with environmental and consumer trends, showcasing the broader significance of HPP.

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